When was paella made?

Paella originated in the mid-19th century in the region of Valencia, Spain. Its roots trace back to a dish made by farmers and laborers who cooked rice over an open fire with available ingredients like vegetables and meats. The name "paella" is derived from the Old French Word "paelle" for pan, which reflects the traditional cooking method. Over time, it evolved into the diverse varieties known today, incorporating seafood, rabbit, and other regional ingredients.